1.
Effect of Effect-Increasing Loci in Predicting Milling Quality Traits of Indica Rice and It's Relation to the Genetic Effects
增效位点在稻米碾磨品质分子预测中的效应及其与遗传效应的关系
2.
Milling Characteristics and Distribution of Seed Storage Proteins in Rice with Various Grain Shapes
不同粒型稻米碾磨特性及蛋白质分布的比较
3.
The Study on Milled and Physical Quality of Japonica type Rice Varieties Source in Cold Zone and The Eeffect of Granulate fertilizer on It;
寒地粳稻品种资源碾磨与外观品质特性及粒肥对其影响的研究
4.
The Comparison and Research of Milling and Appearance Quality in Different Parts of Rice Panicles in Northeast Region of China
东北三省水稻穗上不同部位碾磨及外观品质的比较研究
5.
milled product of durum wheat (or other hard wheat) used in pasta.
意大利面食中使用的硬质小麦碾磨品。
6.
QTL Mapping and QTL×Environment Interactions of Milling Quality and Percentage of Chalky Grain in Upland Rice Introgression Lines under Upland and Lowland Environments
旱稻导入系碾磨品质和垩白粒率的QTL定位及其与土壤水分的互作分析
7.
A test of the mineral quality or content of an ore by milling.
矿石碾磨实验通过碾磨来鉴定矿石的矿砂品质或含量的测试
8.
under runner sheller
下磨盘转动式碾米机
9.
Effect of Free-air CO_2 Enrichment (FACE) on Grain Quality of Different Varieties
FACE对不同水稻品种稻米品质的影响
10.
Research on Starch Quality Using Different Transgenic Constructs in the Endosperm of Rice (Oryza Sativa L.);
转淀粉相关基因水稻的稻米品质研究
11.
The Effects of Starch-synthesizing Genes on Rice Quality;
稻米淀粉合成相关基因对稻米品质的影响
12.
Relationghip of Meteorological Conditions With Rice Quality in the Cultivars of Jinzao Series
金早系列水稻品种稻米品质的气象条件
13.
Relationship between Protein and Eating and Cooking Qualities of Grains of Japonica Rice;
粳稻稻米蛋白质与蒸煮食味品质的关系
14.
millet (excl. Indian and large African millet), unmilled
小米（不包括黑黍和大非洲稷）,未碾磨的
15.
Put the rice in steep for some time before milling.
碾磨之前先将大米浸泡一些时间。
16.
Study on the Mineral Nutrition Quality in Polished Rice and Rice Bran;
水稻精米和米糠中矿质营养品质的研究
17.
Analysis of Genetic Mechanism and Improving Methods for Quality Traits in Japonica Rice;
粳稻稻米品质性状的遗传规律和改良方法研究
18.
The Study on the Relationship between Some Starch Synthase Related Genes and the Rice Quality;
水稻淀粉合成相关基因对稻米品质效应的研究